Jerusalem artichoke recipes


Read the previous part: Growing and using Jerusalem artichoke

The use of Jerusalem artichoke in cooking

Unlike many other vegetable crops, Jerusalem artichoke tubers hardly absorb heavy metal salts and radionucleides. Therefore, it is one of the environmentally friendly food products. Almost all parts of the plant are used for food - young shoots, stems, flowers and roots.

Green shoots and flowers are dried and brewed like tea. In early spring, young shoots are used for salads, in green cabbage soup, for preparing second courses. Jerusalem artichoke tubers are eaten raw in a variety of salads. They are pickled, boiled, baked, fried, dried in wedges and ground into powder. Jerusalem artichoke is also used for third courses - syrups, compotes, tea and kvass, brewed like coffee.

The famous nutritionist N. Strelnikova, author of the book "Food that Heals", recommends that people with diabetes eat 2-3 small Jerusalem artichoke tubers three times a day 20 minutes before meals without salt and seasonings. With diabetes, the juice of young Jerusalem artichoke leaves is very effective. It is taken two tablespoons three times daily before meals. In winter, powder from dried tubers is useful for diabetics: one tablespoon of Jerusalem artichoke powder is poured with 1 glass of warm water and insisted for 2-3 hours. Drink the infusion three times a day before meals. Jerusalem artichoke is useful for both type 1 and type 2 diabetes.

When peeling Jerusalem artichoke skin with a metal knife, its tubers quickly darken. This can be avoided if the peeled tuber is immediately immersed in water acidified with vinegar. However, nutritionists believe that cutting off the skin is not necessary, because the most useful substances are removed with it.

Jerusalem artichoke tubers are dried at a temperature of + 70 ° C, pre-cut into slices or thin circles. Dried Jerusalem artichoke can be used in powder form, added to soups and main courses, brewed like coffee or dried in slices added to compote.

You can marinate it along with other vegetables - cauliflower, squash or carrots. Mint, garlic, and tarragon are also suitable as spices.

Jerusalem artichoke dishes

Jerusalem artichoke, nettle and radish salad

Rinse the leaves of young nettle, immerse in boiling water for 2 minutes, discard in a colander, let the water drain, cool and chop finely. Rinse young shoots of Jerusalem artichoke, put in boiling water for 2 minutes, put in a colander, cool and chop finely.

Rinse, peel and cut into slices a bunch of radishes. Add finely chopped boiled egg. Stir the mixture, add salt to taste and season with sour cream. Decorate with finely chopped chives and celery leaves.

Jerusalem artichoke, sorrel, leek and quail egg salad

Peel the Jerusalem artichoke tubers, rinse and chop thinly. Rinse young sorrel leaves, pour over with boiling water and chop finely. Rinse the leek leaves, rinse with boiling water and chop finely.

Hard boil 4 quail eggs, cool in cold water and peel.

Mix a mixture of Jerusalem artichoke, sorrel and leeks, pour over half a glass of water dressing with two tablespoons of vegetable oil, salt and sugar (or sugar substitute), decorating with halves of quail eggs.

Jerusalem artichoke, root celery, carrots and walnuts salad

Three medium-sized Jerusalem artichoke tubers, a small celery root and one carrot, rinse, peel, grate, add 1 tbsp. a spoonful of finely chopped walnuts, salt to taste, mix, season with olive oil and lemon juice, sprinkle with finely chopped sprigs of young dill and lemon balm.

Green cabbage soup with Jerusalem artichoke

Peel 100 g of root celery and one carrot, finely chop and boil. 200 g of nettle, 200 g of Jerusalem artichoke shoots and 2 young leaves of rhubarb pour over boiling water, cool and chop finely. Stir them and sauté in vegetable oil. Then add sour cream and simmer for about a minute.

Put the sautéed greens and 1 teaspoon of ginger, freshly grated on a coarse grater, in the celery-carrot broth, bring to a boil and let it brew under the lid for 15 minutes.

Sea bass soup with Jerusalem artichoke and leek

Wash the sea bass fillet, cut into small pieces. Jerusalem artichoke tubers, leeks and carrots, peel, wash, cut into slices. Wash parsley and celery, chop finely.

Put Jerusalem artichoke and carrots in boiling water, cook for 7-8 minutes. Add fish and leeks, season with salt and cook until tender. Soup, sprinkle on plates, sprinkle with parsley and celery.

Jerusalem artichoke omelet

Peel the Jerusalem artichoke tubers, put them in boiling water for 3 minutes, cool and cut into slices. Chop the onions finely.

Heat a frying pan with vegetable oil, add Jerusalem artichoke and onions, lightly fry and stir. Pour over them with a mixture of 0.5 cups of milk and 2 eggs, salted to taste. Bake covered over low heat until tender. Before serving, sprinkle the omelet with grated cheese and finely chopped parsley and dill.

Jerusalem artichoke casserole

Peel 500 g Jerusalem artichoke and 100 g carrots, rinse and grate. Peel and cut the apple into cubes. Beat 2 eggs and mix with 150 g sour cream, salt to taste. Pour Jerusalem artichoke, carrots and apples with whipped sour cream and bake in the oven until tender (20-25 minutes). Sprinkle with finely chopped walnuts before serving.

Jerusalem artichoke compote with lemon

In 1 liter of water, lower 3 tbsp. tablespoons of dried Jerusalem artichoke slices, boil, add a circle of lemon. Insist for 30 minutes.

Jerusalem artichoke kvass

It is prepared in the same way as beet kvass. Peeled and coarsely chopped slices of Jerusalem artichoke tubers to half the capacity are poured for fermentation. 85% of the container is poured with boiled or spring water. They put it on a pallet in a warm place for 2.5-3 days, covered with a napkin on top. Strain the finished kvass, pour into a jug and serve.

Notes (edit)

Salads containing raw nettles are salted just before serving.
- Raw Jerusalem artichoke leaves and rhubarb leaves are incompatible.
- When preparing salads, it is important that the tubers do not have time to darken. Therefore, after rubbing on a coarse grater, the Jerusalem artichoke mass is immediately dipped into water acidified with vinegar or citric acid for several minutes. Then the water is allowed to drain and the prepared raw materials are used for the salad.

The hostess can vary the proportions of the offered components of the dishes according to her taste.

Larisa Fedko, gardener


50 recipes for Jerusalem artichoke dishes

Jerusalem artichoke tubers are very useful and help with many diseases. Jerusalem artichoke has an interesting artichoke flavor. I suggest you prepare a delicious side dish very quickly!

Jerusalem artichoke, garlic, hot pepper, parsley, olive oil, vegetable broth

Such a salad can be a table decoration. Jerusalem artichoke salad is not only tasty and beautiful, but also very healthy.

tomatoes, cucumber, boiled eggs, feta cheese, mayonnaise, radish, lettuce, Jerusalem artichoke, salt

Recipe for vegetable puree soup with croutons. This puree soup with croutons and tapenade pasta with artichokes and anchovies looks very aesthetically pleasing and appetizing.

lemon, Jerusalem artichoke, butter, potatoes, onions, garlic, celery stalk, fennel, vegetable broth, cream, nutmeg, salt, ground black pepper.

A very useful and satisfying vegetable, which is undeservedly poorly known in our country, in particular, because dishes with it and their recipes are little known. Jerusalem artichoke is very similar to potatoes, so you can cook it in a similar way. For example - how to fry Jerusalem artichoke?

Jerusalem artichoke, vegetable oil, salt

Jardiniere (from French "jardin" - garden) is a wonderful vegetable dish or side dish. The set of vegetables in a jardinier can, in principle, vary depending on their availability, but cabbage and potatoes are always the basis.

white cabbage, cauliflower, Jerusalem artichoke, vegetable oil, potatoes, beets, turnips, carrots, onions, green beans, green peas, salt


Jerusalem artichoke casserole

  • Jerusalem artichoke (peeled) - 500 g
  • Chicken broth - 1 tbsp
  • Cream - 1 tbsp.
  • Hard cheese - 200 g
  • Bread crumbs - 1 tbsp
  • Thyme - 1 tsp.
  • Cloves (ground) - ¼ tsp

Cooking method

  1. Preheat the oven to 220 ° C.
  2. Grease the deep form with oil.
  3. In a small saucepan, mix the broth, cream, salt and cloves, bring the mixture to a boil, then remove from heat.
  4. Cut the Jerusalem artichoke into very thin slices. Put some of the Jerusalem artichoke in a mold, sprinkle with salt and thyme, bread crumbs and grated cheese, pour in the creamy broth.
  5. We repeat the operation several times, finishing with a layer of cheese and broth.
  6. We put the dish in the oven for 20 minutes and bake at a temperature of 180-200 degrees, then sprinkle the casserole with grated cheese and increase the temperature to 200-220 degrees. When the cheese crust is golden brown, the casserole is ready.

Jerusalem artichoke recipes

Tuber salad

Grate, add chopped boiled eggs, salt to taste, season with sour cream or mayonnaise and mix well. Top with parsley and dill.

Autumn salad

Peel and chop Jerusalem artichoke tubers and apples on a coarse grater. Chop the onion finely, add it to the tubers and apples, salt to taste and stir. Then add a little sauerkraut and season with vegetable oil and sprinkle with parsley or dill. A simple recipe for delicious sauerkraut on the site is here.

Casserole

Grate the peeled tubers on a coarse grater and fry in vegetable oil. Beat eggs with milk and 1 teaspoon of semolina. Pour the fried tubers with the egg mixture, add salt to taste and immediately place in the oven for baking.

Fried in dough

Cut the boiled tubers into thin slices, dip in batter (you can see the batter recipe here) and fry on both sides in vegetable oil.

Jerusalem artichoke cutlets

  • Tubers 1 kg,
  • eggs - 4,
  • 1 tbsp. a spoonful of vinegar
  • oil, salt and pepper to taste.

Peel the tubers, wash and boil in salted water with 1 tbsp. a spoonful of vinegar. Drain the water, cool the tubers and mince. Mix oil with raw yolks and add to the rolled mass, add salt and pepper to taste, mix everything. Form cutlets, roll them in flour or breadcrumbs.

Fry in oil on both sides. Serve with sour cream or mayonnaise. These are the simple recipes for cooking Jerusalem artichoke dishes, delicious and very useful for our health.


How to use for men's health?

The beneficial properties of Jerusalem artichoke help men of all ages to maintain the health of the genitourinary system. For the prevention of prostate adenoma, it is necessary to consume 100 g of tubers daily, raw or baked.

From Jerusalem artichoke, you can prepare various salads with the addition of vegetable oil and other healthy vegetables, or bake in a pot of meat.


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Jerusalem artichoke dishes

It is preferable to make salads from fresh tubers, since they retain the greatest amount of nutrients. But even after heat treatment, Jerusalem artichoke dishes retain their high useful, nutritional and taste qualities.

Jerusalem artichoke salad with radish

Take the tubers of Jerusalem artichoke and radish in arbitrary proportions, wash them thoroughly, peel them and grate them on a coarse grater. Add any chopped greens, green onion feathers to the salad, salt and season with sour cream.

Jerusalem artichoke salad can also be made with carrots, radishes, boiled eggs, and mayonnaise and vegetable oil can be used as a dressing.

Chops with Jerusalem artichoke

Slice large tubers into slices. Heat vegetable oil in a frying pan and put the Jerusalem artichoke slices, and the chops on them. Reduce heat, cover skillet with lid. When turning the chops, leave the Jerusalem artichoke layer in place. Serve the chops directly on the Jerusalem artichoke slice, sprinkled with herbs.

Jerusalem artichoke tartlets

Grate peeled Jerusalem artichoke on a coarse grater and fry in vegetable oil. Boil parboiled rice until tender, mix with finely chopped hard-boiled egg and Jerusalem artichoke, season with sour cream. Divide this mixture into tartlets and bake them in the oven.

Vegetable stew

Cut the eggplants, Jerusalem artichoke and tomatoes into slices and cut the onions into half rings. Boil the onion in a little water, then add the eggplants to it and cook for another 3-4 minutes. After that, send the pieces of Jerusalem artichoke to the pan and keep it on the fire for another 2-3 minutes. The tomatoes are added after the pan is removed from the heat. Mix the dish, cover and let it brew for about half an hour. Serve with finely chopped herbs.

Jerusalem artichoke pancakes

  • 500 g Jerusalem artichoke
  • 200 g zucchini
  • 2 eggs
  • 100 g flour
  • vegetable oil
  • salt

Wash Jerusalem artichoke and zucchini, peel and grate. Eggs, flour and salt are added to the chopped vegetables. Everything is thoroughly mixed until a semi-liquid dough is obtained. The resulting mass is spread with a tablespoon in a hot frying pan greased with sunflower or other vegetable oil. Fry the pancakes on both sides.

Jerusalem artichoke casserole

  • 500 g Jerusalem artichoke
  • 50 g milk
  • vegetable oil
  • 2 eggs
  • salt

Peel Jerusalem artichoke and grate on a coarse grater. After that, you need to fry it in vegetable oil. Mix the fried Jerusalem artichoke with eggs, beaten with milk, add salt. Mix the mixture well and place in a frying pan greased with vegetable oil. Bake in the oven at 180 degrees.

Maceduan vegetable

  • 200 g cauliflower
  • 200 g green beans
  • 200 g Jerusalem artichoke
  • 200 g artichokes
  • 200 g asparagus
  • 200 g potatoes
  • 200 g turnips
  • fried rusks
  • 2 cups cream

All vegetables: cauliflower, Jerusalem artichoke, bean pods, artichokes, asparagus, young potatoes, turnips, boil until soft. Then add nutmeg to taste. Add fried crackers to boiled vegetables, pour 2 cups of cream, salt and bake in the oven.

Jerusalem artichoke cutlets

  • 500 g Jerusalem artichoke
  • 500 g carrots
  • 2 eggs
  • 2 tbsp semolina
  • 100 g cream

Peel and grate Jerusalem artichoke and carrots. Pour the prepared vegetables with cream, salt and simmer until cooked over low heat, covered. Eggs and semolina are added to hot stewed vegetables, and then mixed very quickly until a homogeneous mass is obtained. Cutlets are formed from the resulting mass and fried in vegetable oil on both sides.

Jerusalem artichoke with pumpkin and lemon

  • 500 g Jerusalem artichoke
  • 500 g pumpkin
  • 1 lemon
  • salt

Peel Jerusalem artichoke and pumpkin, cut into small pieces. Cut the lemon into thin slices together with the peel. Mix all ingredients, salt and simmer over low heat until tender.

Jerusalem artichoke salad

  • 500 g Jerusalem artichoke
  • 100 g canned corn
  • 4 eggs
  • sour cream
  • salt

Peel Jerusalem artichoke and boil in salted water until tender. Boil the eggs and cool.Cut boiled Jerusalem artichoke and eggs into small cubes, add corn, season with sour cream and mix well.

Jerusalem artichoke in batter

Ingredients:

  • 500 g Jerusalem artichoke
  • 1 egg
  • 2 tbsp flour
  • 2 tbsp sour cream
  • salt pepper

Peel and boil Jerusalem artichoke until tender. Prepare the batter by mixing the egg, sour cream, flour and adding salt and pepper to taste. Dip Jerusalem artichoke in batter and fry in vegetable oil in a hot pan until golden brown. You can serve Jerusalem artichoke in batter with herbs and sour cream.

Jerusalem artichoke in milk

  • 300 g Jerusalem artichoke
  • 200 g milk
  • 2 tbsp butter
  • 1 tbsp flour
  • salt
  • greens

Peel Jerusalem artichoke, cut into small cubes and cook until cooked in milk diluted with water in proportions 1: 1. After that, remove the Jerusalem artichoke, and add flour, sauteed in butter, into the milk and cook until thickened. Pour the Jerusalem artichoke with the resulting sauce. Serve with chopped herbs.

Cut the pre-blanched young nettles into strips. Chop the leaves of the young sorrel. Fry onion rings in vegetable oil, add chopped nettle and sorrel, fry for another 5-7 minutes. Cut Jerusalem artichoke into strips. Transfer all this to a saucepan, pour over salted water and cook until tender. Before serving, season with cubes of fried croutons, sour cream, finely chopped egg, herbs and spices.

Rustic bean soup:

Cut Jerusalem artichoke into cubes, blanch for 3-5 minutes, fry in butter with onions. Cook white beans soaked for 5-6 hours until half cooked, season with fried Jerusalem artichoke, five minutes before being ready, season with herbs.

For two servings of soup you need: 0.8 kg of peeled Jerusalem artichoke, 0.5 l of chicken or beef broth (if you wish, you can replace it with vegetable broth), 100 g of butter, a sprig of thyme, a small onion, carrots, 100 g of spinach, 1/3 lemon juice.

The base of the soup is prepared as follows. Sliced ​​Jerusalem artichoke with 70 grams of oil is stewed in its own juice over low heat until the Jerusalem artichoke is completely softened (depending on the variety and quality of the vegetable - up to 1.5-2 hours) under a tightly closed lid. Then this mass is chopped in a blender or ground through a fine sieve.

Finely chopped spinach is sautéed in 30 g of butter until sluggish. The broth is boiled for 20 minutes with onion, carrot, thyme, bay leaf. Then filter. Beat Jerusalem artichoke puree with broth to the desired consistency, add fried spinach and season with spices to taste.

About Jerusalem artichoke side dishes, we can say that their preparation is similar to the preparation of side dishes from other vegetables and can be served with traditional sauces and spices to taste.

Boiled Jerusalem artichoke

Depending on the size of the tubers, boil (it is better to scrape) in salted water for 12-30 minutes with onion and spices to taste. Take out, let the water drain. Many types of dishes can be prepared from this blank.

Jerusalem artichoke in Polish:

Pour over freshly boiled Jerusalem artichoke with melted butter, sprinkle with ground fried croutons, garnish with herbs.

Jerusalem artichoke baked with asparagus:

Cut the boiled Jerusalem artichoke into strips, put a thin layer in a mold greased with butter and sprinkled with croutons, pour with sour cream and raw egg dressing, put a layer of asparagus on top, sprinkle with grated cheese and chopped walnut kernels, bake in the oven for 12-15 minutes.

Jerusalem artichoke fries:

Fry the tubers cut into strips for 5-7 minutes in deep fat, allow to cool. Dip in batter before serving and fry in a deep fat fryer until crusty and sprinkle with fried parsley.

Recipe for the dish "Jerusalem artichoke stewed with onions".

To prepare the dish, prepare: 2 sprigs of lemon balm, 4 onions, 500 g Jerusalem artichoke, half a glass of cream, 20 g butter, 1 tbsp. l. lemon juice, 1 tsp. mustard.

Peel the Jerusalem artichoke, cut into thick wedges, blanch in salted boiling water for about 1 minute. Chop the onions, save in melted butter, add mustard and cream. Put Jerusalem artichoke slices in this mixture, simmer over low heat for about 12 minutes, season with lemon juice. Before serving, sprinkle with crushed lemon balm.

Jerusalem artichoke soup recipe.

To prepare the dish, prepare: 2 onions, 500 g Jerusalem artichoke, 3 cups of meat broth, 1 bunch of green onions, 30 g butter, 3 tbsp. tablespoons of flour, 100 g of sour cream, nutmeg, pepper and table salt - to taste.

Wash, peel and cut the Jerusalem artichoke into circles. Save it along with the chopped onion. Place vegetables in boiling broth and cook covered for 15 minutes. When serving, sprinkle the soup with chives.

Recipe for fishing cabbage soup with Jerusalem artichoke

To prepare the dish, prepare: 200 g of nettle, 200 g of Jerusalem artichoke, 300 g of fish, 1 bay leaf, 1 onion, 200 g of sorrel, black peppercorns and table salt to taste.

Rinse the young nettles, blanch them for 3 minutes in salted boiling water, put in a colander, let the water drain, cut into strips. Rinse and slice the sorrel leaves. Cut onions into rings, fry them in vegetable oil. Peel the Jerusalem artichoke tubers, cut into strips. Place Jerusalem artichoke and herbs in a saucepan, pour over slightly salted boiling water and cook until cooked. A minute before the end of cooking, dip the spices and fried onions into the fishing cabbage soup. When serving the dish, place a piece of boiled fish fillet in a plate.

Recipe for tomato, eggplant and Jerusalem artichoke stew.

To prepare the dish, cook: 3 onions, 200 g of tomatoes, 250 g of eggplant, 250 g of Jerusalem artichoke, green onions, parsley and dill.

Cut the Jerusalem artichoke into thick slices and the peeled eggplant into slices. Pour 3/4 cup water into a saucepan, cook finely chopped onions in it, and then eggplant for 3 minutes. Add Jerusalem artichoke and cook for about 2 minutes. Place finely chopped tomatoes in a saucepan and keep warm for 10 minutes. Before serving, sprinkle the stew with finely chopped herbs.


Jerusalem artichoke dishes, Oven

Jerusalem artichoke dishes

A delicious treat - Jerusalem artichoke casserole.

Jardiniere (from French "jardin" - garden) is a wonderful vegetable dish or side dish. The set of vegetables in a jardinier can, in principle, vary depending on their availability, but cabbage and potatoes are always the basis.

An excellent side dish and a stand-alone dish. Have you tried Jerusalem artichoke?

Stuffed Jerusalem artichoke recipe will diversify your menu.

Jerusalem artichoke (Jerusalem artichoke) is most commonly used in salads. Although you can cook many different main courses from it. Today we bake Jerusalem artichoke slices with spices and olive oil. To the taste, this dish resembles country-style potatoes, only slightly with a sweetish taste.

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